Warm Olives with Rosemary, Garlic and Lemon

Garlic Toast

Garlic Confit

Although garlic is available year-round, fresh summer garlic has large cloves that are especially sweet and juicy. To preserve it, Grace Parisi simmers the cloves with dried red chiles and fresh thyme in olive oil under tender, then packs them in the oil. Mash the garlic confit in butter and spread it on bread or slip it under chicken skin before roasting.

Garlicky Shrimp with Olive Oil

These gambas al ajillo (shrimp with garlic) are cooked in individual earthenware cazuelitas and served with plenty of bread to dip into the garlicky oil once the shrimp have been eaten. This dish can also be prepared in a skillet.

Grilled Balsamic-and-Garlic Flank Steak

Clams with Pork and Golden Garlic

Ground pork and clams are a common combination in Chinese recipes. Marcia Kiesel sautés the two quickly with slivers of garlic, then adds black-bean chile sauce (easy to find at supermarkets) to create a dish with deep, briny flavor and some heat.

Mahimahi with Sage Garlic Chips

Thin slices of garlic cooked in olive oil make a double contribution to this dish: The flavorful oil is used for basting the fish, and the garlic “chips” are sprinkled over the finished dish as a crunchy topping.

Garlic Bread "Fries" with Marinara "Ketchup"

Tomato and Garlic Dip

The iconic Andalucian salmorejo is essentially a superthick gazpacho, made with plenty of ripe tomatoes, garlic and olive oil. Invariably, it’s topped with chopped hard-boiled eggs and ham and served with fried eggplant or toasted country bread.

Garlic Risotto with Calamari and Parmesan Crisps

Garlic-Rubbed Spareribs

Patricia Quintana loves to roast meat and fish in banana leaves, which add flavor and keep food moist and succulent. She cooks pork spareribs that way, then serves them with warm tortillas and bowls of garnishes alongside. You can also shred the sparerib meat, mix it with the onions it was roasted with and the pan juices and use the combination as a filling for the tortillas.

Lamb Chops Sizzled with Garlic

Las Pedroñeras, in the Castilla–La Mancha region, is considered the garlic capital of Spain. These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are Janet Mendel’s homage to the village.

Linguine with Gremolada

Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We’ve added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back.

Red Pepper, Garlic & Pecorino Gougères

Rustic Garlic Chicken

Yes, three heads of garlic. You don’t have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.